Combine spices for rub	Tahini Sauce

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Shawarma with Tahini Sauce

Source: St. Louis Post-Dispatch, October 12, 1983

Yield: 4 servings

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Ingredients

• 1 Tbsp cardamom

• 1 Tbsp ground cinnamon

• 1 Tbsp ground nutmeg

• 1 Tbsp white pepper

• 1 Tbsp black pepper

• 1 Tbsp ground cloves

• 2 bay leaves

• 3 Tbsp garlic granules or crushed fresh garlic

• 3 Tbsp salt

• 1 (2-lb) beef steak, cut to 1-in thick

• Vinegar

• Vegetable oil

• Cooked rice

• Onions

• Radishes

• Tomatoes

• Parsley

• Tahini sauce (see recipe)

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Preparation

Combine the cardamom, cinnamon, nutmeg, white pepper, black pepper, cloves, bay leaves, garlic and salt. Rub the meat with the combined spices. Place the meat in a deep bowl or pan and cover it with equal parts of vinegar and vegetable oil, mixed together. Refrigerate for 6 to 12 hours, turning occasionally.

Remove meat from marinade. Broil meat to desired doneness. Cut into small pieces or cubes.

Serve broiled meat with cooked rice, onions, radishes, tomatoes, parsley and tahini sauce.

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Tahini Sauce

• Tahini (sesame seed paste, available in health food stores)

• Water

• Garlic granules or crushed fresh garlic to taste

• Fresh lemon juice to taste

• Salt to taste

Thin tahini with water to desired consistency. Add garlic, lemon juice and salt to taste. Serve over shawarma.